What is the difference between soy sauce and dark soy sauce? It turns out that many people are not using the right

Opening the door seven things: wood, rice, oil, salt, soy sauce, vinegar and tea, one can not do without the other, and soy sauce is the most common condiment in our lives, if you trace back the history of, also has thousands of years. We can not live without soy sauce every day, from the bulk era to today, color varieties can be said to be complete, from 50 cents a bag to dozens of dollars a bottle of everything. At present, most of the soy sauce produced in China is made from soybean wheat or bran as the main raw material, powered by microorganisms, utilizing the metabolites of microorganisms, but also utilizing the decomposition products of the autolysis of the bacterium, which, after a synergistic effect, forms the soy sauce that we consume. When we go to the supermarket, but found that some packages specify soy sauce, some specify soy sauce, and some also specify soy sauce, so people do not know which one to buy? Today we will talk about what is the difference between soy sauce and dark soy sauce?

First of all, understand what "pumping" really means, in fact, pumping is the meaning of extraction, soy sauce in accordance with national standards, can be divided into brewing soy sauce and prepared soy sauce two kinds. Brewing soy sauce refers to soybeans or skimmed soybeans, wheat or bran as raw materials, after microbial fermentation made with a special color and flavor of the liquid condiments, according to the test proved that the brewing of soy sauce, containing more than a dozen kinds of amino acids and other substances that the human body needs. The two are both brewed soy sauce.

The fundamental difference between soy sauce and light soy sauce is that light soy sauce is made from soybeans and other raw materials, which are fermented and matured and then extracted, while light soy sauce is made by adding caramel color to light soy sauce, and then made into thick-colored soy sauce through a special process. Therefore, in terms of color, light soy sauce is moist and reddish-brown. Sriracha is darker, brownish and shiny. In terms of usage, light soy sauce has a salty flavor and is generally used for stir-frying or cold dishes. While the old soy sauce taste delicious and slightly sweet, generally used to give food color, such as braised pork and other white need to color with the old soy sauce is better. To make special dishes, not just a put on the line, soy sauce old soy sauce must be clear.